Posts Tagged ‘ku’
Jørns Camembert
Ostegårdens Camembert er laget etter original fransk oppskrift og ystes av fersk, lokal melk på gården i Fana
Read the whole >>Rødlin
WC Silver 2018
Rødlin is loved both by customers at markets and by chefs in restaurants. The cheese is a semi-firm red cheese made according to an Appenzeller recipe from Sweits.
In the autumn of 2017, we were awarded the specialty brand UNIK SMAK at Rødlin. The jury stated:
• This cheese was actually much better than the Appenzeller (we tasted it against the Appenzeller aged 3 months)
• Beautiful cheese - there was a lot of craftsmanship and love!!
Rødlin is very good on bread, but in the home country the cheese is considered very good grated cheese.
Salad cheese
Mild og frisk ost med en snill smak av ramsløk.
Read the whole >>Steikeost
Like halloumi, but made from the fresh milk from our cows with a little less salt than the Cypriot halloumi cheese.
Read the whole >>Jærsk Bedaost
A slightly firm salad cheese with a fresh and slightly acidic taste. Flavourful tomato and a little bit chewy.
Read the whole >>Jærsk Kvitskimmel
Nice and mild with clear butter tones.
Read the whole >>Jærsk kremost
KREMOST Jærsk Cream cheese Manufacturer: Ystepikene Type: Fresh cheese Milk: Cow's milk Taste: Light, fresh and sour. We have several types with different spices and herbs – chilli, pepper and chives. Description: Jærsk Kremost is a "fluffy" cream cheese that is suitable for biscuits, bread and for cooking. For example, for desserts, pizza sauce, in soups, for dips, casseroles and...
Read the whole >>Jærsk Havsletteost
Mild and flavourful cheese that reflects the Jæren sea and Norway's largest lowland area.
Read the whole >>Gammel Erik ramsløk
Handcrafted cheese based on Gouda, inspiration from the Netherlands and France, as well as several years of further development locally, the cheese appears today as a tasty cheese with a good aroma, crystallized and intermediately aged.
Read the whole >>Munkeby
Red putty, Unpasteurized cow's milk.
Round and creamy, lots of aroma and a long aftertaste.
Monkeby is made by the monks according to a traditional recipe from the monastery of Cîteaux (France). It is hand-washed daily for a seven-week maturing period. The cheese is stored in the cellar on fir planks and is turned daily. The cheese has received several awards, including Super Gold at the 2018 Cheese Championship in Bergen.
Read the whole >>
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